Mini Blueberry Tarts

Preheat oven to 350ºF and grease the wells of a 12-count cupcake pan.

To make the filling, sift together the sugar and cornstarch and add the blueberries. Toss the blueberries in the dry ingredients until they’re evenly coated and the sugar and corn starch have dissolved.

Prepare pie crust according to directions on box. Lightly flour a flat work surface and roll out the dough until it’s about ¼ inch thick. Measure the diameter of your cupcake pan wells and cut circles out of the dough that are at least ½ inch longer than the diameter of your wells. You want to be able to place the dough in the wells and have a little bit of dough come over the edge. Once all of the wells are filled with dough, scoop the filling into the wells, about ¾ full. Crimp the excess dough over the filling.

Beat egg with milk to create an egg wash and brush each mini pie with the egg wash. Place in the oven and bake for 13-17 minutes, or until the crust is a golden brown. Allow to cool in the pans for about 5 minutes and then remove.

(Filling adapted from Annie’s Eats recipe for Blueberry Pie.)